The entry in Wikipedia is….Trichosanthes dioica is also known as the pointed gourd, parwal/parval (from Hindi),Kovakkai(from Tamil) or thonde kayi (from Kannada), or potol (from Assamese, Sanskrit, Oriya or Bengali (পটল) pôţol) “Paror” in Maithili, “Parol” in Magahi and “Parora” in Bhojpuri, Urdu and Awadhi.
It is called Parwal in Hindi.
In 1960s the rich Delhi-wallahs used to eat this vegetable because it was expensive, or the other way round 🙂 Today the poor eat it, also the quality available in my market is a little extra ripened having a yellow core and the seeds as hard as the teeth.
I thought of a little innovation, removed the core, boiled with some water and strained to remove the hard seeds. I used the liquor so obtained as the base for the vegetable. Because the core has taste and gives body and aroma, I did not discard it wholesale. Remember “Baby with the bath water?”
You are now to see the process in the photos below, the Parwal is peeled, ends discarded, and cut in halves.
With a spoon, the yellow inside core is removed and boiled. Then handheld blender does the blending to remove the stone-like seeds. Some were having white cores, I did not remove the cores and used as such.
After dicing the Parwals, Tomatoes and masala that is turmeric, coriander, green chillies, salt, ginger and cuminseeds were added alongwith the parwal in a pressure cooker, heated till first whistle and allowed to cool on its own.
Final act is to add Garam masala (curry powder). No oil….none at all, no tadka like we usually do, no tamaasha, all taste.
Minimal masala, low on spices high on health. At Rs 20 (third of a $) for a Kg, very inexpensive.
The photos show 1Kg preparation, good for 5 persons for one time.
When I ate it I realized that the dish can be improved in color, texture and taste. Next time there will be some crushed boiled potatoes to add body, and the tomatoes will be in a skinned avatar. Skins irritate. 🙂